Pumpkin Sunrise Muffins from Gluten Free Spinner
Author: Mary Brueske
Ingredients
Batter
  • ½ cup butter, softened
  • ¾ cups white sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 ¾ cup gluten-free all-purpose flour (see notes for which mix Mary uses)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • ¼ tsp allspice
  • ½ tsp salt
  • ¼ cup coconut milk
  • ½ tsp vanilla extract
  • 1 cup flaked coconut
  • ½ cup dried cherries roughly chopped
  • ¼ cup chopped pecans or walnuts
Icing:
  • 2 cups confectioners’ sugar
  • ¼ cup coconut milk
  • ½ cup 100% maple syrup
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees and line 12-count muffin tin with cupcake papers and/or spray 8 ½ x 4 ½ loaf pan with non-stick spray.
  2. Cream together the butter, sugars, eggs, and pumpkin until blended, set aside. In a separate bowl, combine the dry ingredients with a whisk (flour through salt) ensuring all ingredients are blended.
  3. Gradually add ½ of the flour mixture to the pumpkin mixture and blend on low, next add the coconut milk and vanilla and blend on low. Add the remaining flour mixture and blend just until combined.
  4. Stir in the coconut, cherries, and pecans. With an ice cream scoop fill the muffin cups. Next, pour the remaining batter into the prepared loaf pan.
  5. Bake both pans in a preheated 350 degree oven. The muffins will cook a little faster…but not much since the loaf isn’t a traditional thick loaf. (Muffins: 20-23 minutes; Loaf: 23-25 minutes. Be sure to adjust time if you make only a single loaf as it will be a heavier, thicker loaf.)
  6. Allow both the muffins and loaf (invert the loaf onto a cooling rack) to cool.
  7. Combine the icing ingredients and drizzle over cooled muffins and loaf. Top with shredded coconut.
Notes
Mary uses her own gluten-free all-purpose flour blend or sometimes uses Gluten-Free Pantry All-Purpose Flour mix, which is her favorite ready-made mix.

Make 18-24 muffins, two loaves, or a combination of the two.

Muffins: 20-23 minutes; Loaf: 23-25 minutes. Be sure to adjust time if you make only a single loaf as it will be a heavier, thicker loaf.
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/gluten-free-pumpkin-sunrise-muffins-gluten-free-spinner/